Mincemeat Sauce

This is a rich mixture of fruit cooked in rum and flavoured with spices. Serve it hot with ice-cream or reduce the rum slightly, leave the fruit to cool and use it as a filling for pies and tarts.

1 tablespoon butter

6 oz. seedless grapes

2 tablespoons raisins soaked in

1 tablespoons rum for

10 minutes

2 fl. oz. dark rum

2 oz. chopped almonds

2 apples, peeled, cored and chopped grated rind of 2 orange juice of

1 lemon

½ teaspoon ground cinnamon

½ teaspoon grated nutmeg

2 teaspoons brown sugar

In a medium-sized saucepan, melt the butter over moderate heat. When the foam subsides, add the grapes and stir them until they are coated with the butter. Add the raisins and soaking rum, rum, almonds, apples, orange rind, lemon juice, cinnamon, nutmeg and sugar to the pan and cook, stirring frequently, for 10 minutes.

Remove the pan from the heat. Pour the sauce into a small serving bowl or straight on to the ice-cream and serve.

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